My Hubby loves pot pie. Both the noodle version and the crust version.
Well, it’s starting to get a little chilly outside so what better way to warm up than with a hot bowl of comfort.
Sometimes I add potatoes, sometimes I don’t. Today I did not.
- Prep Time: 10minutes mins
- Cook Time: 30minutes mins
- Total Time: 40minutes mins
INGREDIENTS
- ▢ 2 tbsp unsalted butter
- ▢ 1 lb chicken breasts – filleted and seasoned with salt and pepper*
- ▢ 4 oz crimini mushrooms – sliced, optional
- ▢ 1/2 small yellow onion – diced
- ▢ 2 stalks celery – diced
- ▢ 2 carrots – diced
- ▢ 4 cloves garlic – minced
- ▢ 4 cup low-sodium chicken broth
- ▢ 2 cup half and half
- ▢ 2 tsp kosher sea salt
- ▢ 1 teaspoon ground black pepper
- ▢ 1/2 tsp garlic powder
- ▢ 1/2 tsp dried thyme
- ▢ 1/2 tsp ground sage
- ▢ 1/4 tsp cayenne pepper
- ▢ 1/4 tsp paprika
- ▢ 8 oz egg noodles – OR other pasta
- ▢ 1 cup frozen corn – thawed
- ▢ 1 cup frozen peas – thawed
- ▢ 2 tablespoons fresh parsley – roughly chopped
- ▢ pie crust crumbles – optional**
INSTRUCTIONS
- In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
- Remove the chicken from the pot and transfer it to a cutting board. Allow to rest for 5 minutes.
- Meanwhile, add the mushrooms, onion, celery, and carrots to the pot, and sauté until tender, about 5-7 minutes. Add the garlic and cook until fragrant.
- Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
- Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne, and paprika.
- When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas, and parsley.
- Cook until the pasta is tender and the sauce has thickened, about 6-8 minutes (Note: the sauce will thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.
NOTES
*You can also use rotisserie chicken, shred about 2 cups, and add it in Step 3.
**I used frozen pie crust, crumbled about ⅓ cup of it, and baked it at 350 degrees Fahrenheit (approximately 177 degrees Celsius) until golden brown. This is completely optional. Toasted panko breadcrumbs would be delicious too.
STORE leftovers of your Chicken Pot Pie Pasta in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. To FREEZE, ensure the dish is completely cool before placing it in freezer-safe containers or bags. It maintains its best quality for 1-2 months when frozen.
Thaw overnight in the fridge before reheating. For REHEATING, gently warm the dish in a pot on the stove or in a crockpot. You can also microwave for 2-3 minutes until warmed through.
NUTRITION
Serving: 1serving | Calories: 469kcal | Carbohydrates: 48g | Protein: 30g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 1073mg | Potassium: 960mg | Fiber: 5g| Sugar: 7g | Vitamin A: 4732IU | Vitamin C: 11mg | Calcium: 147mg | Iron: 3mg